Cuisine:

• Mediterranean
• Bar
• Market
• American

MarketBar Description:
The Ferry Building's first restaurant takes its cue from what is available in the market that day. The changing menu is based on the typical San Francisco-California-Mediterranean fusion. The starters list offers a run of salads from arugula and beets to hearts of romaine with Caesar vinaigrette, to a mixed green with shaved Cypress Grove goat cheese. A bourride, or seafood stew, captures the daily catch and tops it with a fennel aïoli. Pizzas and pastas offer comforting combinations and all of the meats are organic from the chicken breast with fingerling potatoes to the rack of lamb with mustard sauce. Socializing is definitely on the menu here, as the restaurant is intended to draw in shoppers from the Farmer's Market, commuters on the ferries, and the downtown workforce. Both the appetizer and entrée menus feature dishes that can be ordered for two or more like the charcuterie plate, the cheese plate, a dry-rubbed featherbone steak frites and a whole roasted striped bass. The dark wood interior features lots of windows and a long, welcoming bar. On nice days there are plenty of outdoor tables to soak in the sunshine.


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